Season both sides of the chicken breasts with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat until hot.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
Add the unsalted butter and stir until melted and incorporated into the sauce.
Return the cooked chicken breasts to the skillet, spooning some sauce over the top. Simmer for an additional 2 minutes to heat through and allow flavors to meld.
Sprinkle chopped fresh parsley over the chicken and sauce before serving.